Try this Lemon-Apricot Cake recipe, or contribute your own.

Still searching for what to cook ?

Name: Lemon-Apricot Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 14
Cuisine: American
Ingredients: 4 Eggs; Lemon cake mix -- * see; 1 tb Lemon juice; 1 ts Lemon zest; 3/4 c Vegetable oil; Note; 1 pk Instant lemon pudding mix; 1 c Apricot nectar

Find the most delicious recipes here

INGREDIENTS

4 Eggs
Lemon cake mix -- * see
1 tb Lemon juice
1 ts Lemon zest
3/4 c Vegetable oil
Note
1 pk Instant lemon pudding mix
1 c Apricot nectar

Servings

INSTRUCTIONS

* Use a standard size cake mix, but not a pudding cake mix. See directions for glaze at end of recipe. 1. Place pudding into bowl with apricot nectar and let set while mixing the rest of ingredients. 2. Combine the cake mix, eggs (one at a time, beating well after each), oil, lemon juice and lemon zest; add the pudding mixture. Beat well with mixer and pour batter into oiled tube or bundt pan. 3. Cook at 350 degrees for 40-50 minutes. Remove from oven; take out of pan immediately. 4. Punch holes in top with a fork and spoon glaze over top of cake. One suggestion: mix powdered sugar, lemon juice, sour cream and margarine to a thin pourable consistency. May also substitute apricot nectar for the lemon juice. Apricot Lemon Glaze: Mix 1/4 cup lemon juice, 1/4 cup apricot nectar, and 1-1/2 cups powdered sugar until smooth. Recipe By : Jo Anne Merrill From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

Alert editor

Lemon-Apricot Cake

4 Eggs
 Lemon cake mix -- * see
1 tb Lemon juice
1 ts Lemon zest
3/4 c Vegetable oil
 Note
1 pk Instant lemon pudding mix
1 c Apricot nectar

* Use a standard size cake mix, but not a pudding cake mix. See directions  for glaze at end of recipe.    1. Place pudding into bowl with apricot nectar and let set while mixing the  rest of ingredients. 2. Combine the cake mix, eggs (one at a time, beating  well after each), oil, lemon juice and lemon zest; add the pudding mixture.  Beat well with mixer and pour batter into oiled tube or bundt pan. 3. Cook  at 350 degrees for 40-50 minutes. Remove from oven; take out of pan  immediately. 4. Punch holes in top with a fork and spoon glaze over top of  cake. One suggestion: mix powdered sugar, lemon juice, sour cream and  margarine to a thin pourable consistency. May also substitute apricot  nectar for the lemon juice.    Apricot Lemon Glaze: Mix 1/4 cup lemon juice, 1/4 cup apricot nectar, and  1-1/2 cups powdered sugar until smooth.    Recipe By     : Jo Anne Merrill    From:    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (99g)
Recipe Makes: 14 Servings

Calories: 182
Calories from Fat: 134 (74%)

Amt Per Serving		% DV

	Total Fat 14.9g	20 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 7.7g
	Polyunsanturated Fat 3.2g
Cholesterol 302.1mg		93 %
Sodium 100.6mg		3 %
Potassium 119.1mg		3 %
Total Carbohydrate 3.3g		1 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 3.2g
Protein 9.1g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 182

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe